Wine Enthusiast 89 points – One of a trio of new gins from this artisan distiller, this gin’s claim to fame is that it was inspired by a hike on Mt. Tam, and the distiller describes it as akin to “drinking a martini in a pine forest.” Some will find the juniper essence too strong, although it also reads as clean and bracing, and it’s laced with a peppery finish. Botanicals include Douglas fir, fennel, bay laurel and sage. A portion of the profits from the gin are donated to support California wilderness.
Ultimate Beverage Challenge 88 points – Bold and brash nose with expressive fruit aromas marked by lime, cherry pit, black tea and raw honey. Round, powerful, fruity, and spicy in the mouth with hints of pine needles and menthol. A powerful finish ensues with a tinge of juniper.
Terroir Gin is our ode to the wild beauty of the Golden State. Distiller Lance Winters has a passion for exploring place and memory through distillation, and the aromas of the coastal forests of California’s Mount Tam were what inspired him to start making gin in the first place. Terroir Gin has an intense earthy, woodsy nose and flavor derived from Douglas fir, California bay laurel, and California coastal sage-complemented by bright, citrusy top notes. This is a unique and proudly Californian gin with a sense of place and poetry.
Forest-driven and earthy, Terroir is a profoundly aromatic gin with a real sense of place. We wanted to make a spirit that conveyed what we love about the monumental groves of trees, moist and misty glens, and sun-baked chaparral of our favorite local parklands. With Terroir Gin, we try to take you there with Douglas fir, California bay laurel, coastal sage, and other evocative botanicals. Sip it and be transported.
Wildcrafted local Douglas fir and California bay laurel form Terroir’s aromatic signature-and 10 more botanicals help complete the picture. We use a well-seasoned wok to roast the coriander seeds used in Terroir Gin. (The wok we use was Lance’s 13th birthday present. It was on his wish list. Yes, he was an unusual child.) Coriander isn’t endemic to the Bay Area, but roasted coriander has an intoxicating earthy bouquet reminiscent of the region’s chaparral. On roasting days, the entire distillery is filled with the most fantastic aromas. We distill the fir and sage individually on a 250-liter still to minimize the impact of seasonal variation. The fresh bay laurel leaves and juniper berries are vapor-infused in a botanicals basket. The other botanicals go right in the pot of our 1,500-liter still.